Cook your lasagna noodles until al dente according to package directions. Drain and set aside to cool.

Meanwhile, prepare the ricotta. Crumble the tofu into a food processor along with the parmesan, apple cider vinegar, 1 teaspoon Italian seasoning, ½ teaspoon salt, 1 teaspoon pepper, and the garlic powder. Pulse until smooth and set aside.

For the sauce, sauté the onion, garlic, and veggie crumbles in the olive oil over medium heat. Season with the coconut sugar (if using), remaining teaspoon Italian seasoning, 1 ½ teaspoons salt, remaining teaspoon pepper, red pepper flakes (if using), and ground fennel. Using the back of a wooden spoon, break up the veggie crumbles and continue to cook, stirring often, until the onion is translucent, and the crumbles are heated through, about 5-6 minutes. Pour in the marinara sauce, reduce the heat to low, cover and simmer for about 15 minutes, stirring every so often. Set aside.

Preheat the oven to 350° F.

When the noodles are cool enough to touch, use a cooking cutter or small rimmed glass to cut out 36 rounds from the pasta sheets – you should be able to get 4-5 rounds from each sheet (see recipe notes1). Take 6 lasagna sheets and cut those in half lengthwise. Line the bottom of a greased cupcake tray with a pasta round. Fold the long lasagna strips into rings and line the sides of the tray to form “pasta cups”.

Spoon about 1 tablespoon of sauce into each cup, followed by a heaping teaspoon of the ricotta. Add another pasta round on top of the ricotta, pressing down gently. Top the second layer of rounds with 1 tablespoon sauce, 1 heaping teaspoon ricotta, and another pasta round. Top the last layer with the remaining sauce and sprinkle the mozzarella on top. Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 15-20 minutes.

Let cool 10 minutes before removing the lasagna cups from the tray. Garnish with fresh parsley and Follow Your Heart parmesan and enjoy!